Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Salicornia herbacea L. Powder on the Quality Characteristics of Bread

함초 분말 첨가가 식빵의 품질 특성에 미치는 영향

  • Bae, Jong-Yoon (Faculty of Food Technology and Service, Catholic University of Daegu) ;
  • Park, La-Young (Faculty of Food Technology and Service, Catholic University of Daegu) ;
  • Lee, Shin-Ho (Faculty of Food Technology and Service, Catholic University of Daegu)
  • 배종윤 (대구가톨릭대학교 식품외식산업학부) ;
  • 박나영 (대구가톨릭대학교 식품외식산업학부) ;
  • 이신호 (대구가톨릭대학교 식품외식산업학부)
  • Published : 2008.09.30
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Abstract

This study was carried out to investigate the effects of Salicornia herbacea L. powder (SHP) on white bread quality. Crude fiber, crude ash, Fe and Ca contents of bread with SHP were higher than those of control and increased with increasing SHP concentration. The pH of bread with SHP was higher than that of without SHP. Salinity of bread prepared with SHP (0.6, 1.2, 1.8, and 2.4%) did not show any significant difference compared with control. L and b value of the bread were decreased by the addition of SHP. The inside color of SHP (1.8%) added bread did not show significant difference compared with control. The texture (hardness, chewiness, cohesivness, and springiness) of bread prepared with SHP was higher than that of without SHP. DPPH-radical scavenging activity of SHP added bread (0, 0.6, 1.2, 1.8, 2.4, and 6.0%) was 27.95, 30.42, 33.91, 39.51, 41.17 and 63.82%, respectively. DPPH-radical scavenging activity was increased significantly by the addition of SHP. Inhibition of lipid rancidity and total polyphenol contents of the breads were increased by the addition of SHP.

함초 분말을 이용한 식빵의 품질에 대해 검토하였다. 함초분말 첨가에 의해 식빵의 조섬유, 칼슘 그리고 철분함량이 뚜렷하게 증가하였으며, pH는 함초 첨가 식빵이 대조구에 비해 높았다. 함초 분말을 0.6%에서 2.4%까지 첨가한 식빵의 염도는 대조구와 유의적인 차이를 나타내지 않았다. 함초분말 첨가 식빵의 표면 색도는 대조구에 비해 L값과 b값은 감소하였으나 a값은 증가하였고, 빵 내부의 색도는 함초 분말 첨가량 1.8%까지는 대조구와 유의적인 차이를 나타내지 않았다. 함초를 첨가한 식빵의 조직감(hardness, spinginess, chewiness, cohesiveness)은 대조구보다 높았으며, 함초 첨가량이 증가할수록 증가하였다. 식빵의 전자공여능을 조사한 결과, 함초 분말 0.6, 1.2 1.8, 2.4 및 6.0% 첨가구 각각 30.42, 33.91, 39.51, 41.17 및 63.82%로 대조구의 27.95%보다 높았으며, 함초 첨가량이 증가할수록 식빵의 지방산패 억제 활성은 증가하였고 폴리페놀 함량도 증가하였다.

Keywords

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